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Gujiya  recipe
5.0
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From 1 rating
Prep Time
30min
Cook Time
2hr
Total Time
2hr 30min
IndianDessertVegetarian

Gujiya is an Indian sweet, traditionally prepared for festivals such as Holi and Diwali. It features a delicate, deep-fried pastry exterior wrapping a rich filling of khoya, desiccated coconut, and a blend of finely chopped nuts, creating a delightful contrast of textures and flavours.

Ingredients

20 Servings

For Homemade Khoya/Mawa

  • 1tsp
    Ghee
  • 1L
    Milk (or store-bought 100gm Khoya/Mawa)

For Sugar Syrup

  • 1cup
    Sugar
  • 1cup
    Water
  • 3
    Green Cardamom (split open)

For Dough

  • 2 1/2cup
    All-Purpose Flour (Maida)
  • 1pinch
    Salt
  • 1/2cup
    Ghee
  • 1cup
    Water (approx.)

For Stuffing

  • 1/2cup
    Semolina (Suji) roasted
  • 1/2cup
    Desiccated Coconut
  • 4tbsp
    Almonds/Cashews/Pistachios)(finely chopped)
  • 1/2tsp
    Green Cardamom Powder (optional)
  • 3/4cup
    Sugar (powdered)

Other Ingredients

  • Oil for frying

Method

For Homemade Khoya/Mawa:

  1. In a heavy-bottomed pan, melt ghee and add milk. Bring to a boil, then simmer. Stir occasionally, scraping the milk solids from the sides until the mixture thickens and no milk bubbles remain. Transfer to a bowl, allowing it to cool to room temperature.

    Step 1.1: In a heavy-bottomed pan, melt ghee and add milk

For Sugar Syrup:

  1. Combine sugar and water in a pan over low-medium heat. Stir until sugar dissolves, then add cardamoms. Set aside.

For Dough

  1. Mix all-purpose flour and salt in a large bowl. Add melted ghee until the mixture becomes crumbly. Gradually add water, kneading into a soft, smooth dough. Cover with a damp cloth and rest for 15-20 minutes.

    Step 3.1: Mix all-purpose flour and salt in a large bowl
    Step 3.2: Mix all-purpose flour and salt in a large bowl
    Step 3.3: Mix all-purpose flour and salt in a large bowl

For Stuffing

  1. In a pan, roast semolina over medium heat for 2-3 minutes. In the same pan, soften the khoya/mawa, then mix in the semolina, coconut, nuts, and cardamom powder. Turn off the heat, stir in powdered sugar, and let cool.

    Step 4.1: In a pan, roast semolina over medium heat for 2-3 minutes

For Making Gujiya

  1. Divide dough into equal-sized balls. Roll each into a 2-3 inch circle. Place a spoonful of filling in the center, fold to a semi-circle, and seal the edges with water. Crimp with a fork for decoration. Prepare all the gujiyas following this method, and keep them covered with moist cloth to prevent drying out.

    Step 5.1: Divide dough into equal-sized balls
    Step 5.2: Divide dough into equal-sized balls
    Step 5.3: Divide dough into equal-sized balls

For Frying

  1.  Heat oil in a deep pan over medium heat. Fry gujiyas until golden and crispy. Immediately soak in sugar syrup for 1-2 minutes.

    Step 6.1:  Heat oil in a deep pan over medium heat
    Step 6.2:  Heat oil in a deep pan over medium heat
  2. Remove the gujiyas from the syrup and arrange them on a plate to cool down.

    Step 6.1: Remove the gujiyas from the syrup and arrange them on a plate to cool down
  3. Enjoy.

Tips & Tricks

  1. Lactose-free or regular milk can be used for making khoya; store-bought saves time.

  2. Seal the edges of gujiyas well to prevent filling from spilling out during frying.

  3. Brown or white sugar can be used; adjust to taste.

  4. Optionally, skip the sugar syrup coating.

  5. A gujiya mould or calzone maker simplifies shaping.

  6. Wheat flour can be substituted for all-purpose flour for a healthier option.

  7. The number of servings this recipe yields can vary based on the size of each Gujiya.

Reviews

5.0
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From 1 rating
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ij66

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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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